Foodabc Staple food Jiangsu and Zhejiang snacks

Suzhou-style mooncake

2024-04-23 12:49:35 3074

Su style mooncake is a type of Su style pastry originating from Suzhou, loved by people in the Jiangsu and Zhejiang regions. It has a crispy outer layer, beautiful color, and a fat but not greasy filling, with a loose and crispy taste.

Details of ingredients

Medium gluten flour50 grams
Maltose10 grams
lard33 grams
salt1 gram
warm water85 grams
Medium gluten flour100 grams
lard50 grams
Pork filling250 grams
Pickled vegetable powder25 grams
Cooking wine7 grams
Old smoking7 grams
White sugar10 grams
Chicken essence3 grams
Sesame oila little
pepper1/4 small spoon
Scallion25 grams
ginger5 grams

Technique

difficultyintermediate
workmanshipClay pot
tasteSalty and sweet
timeThree hours

Steps to make Suzhou-style mooncake

1. Filling ingredients.
2. Water and oil skins and pastry ingredients.
3. Mix all the fillings together.
4. Stir vigorously and refrigerate for later use.
5. Mix the water and oil skin materials and stir until there is almost no dry powder.
6. Rub by hand until the surface of the dough is smooth.
7. Cover with cling film and let it stand for 20 minutes.
8. Mix the pastry ingredients together.
9. Stir until the lard and flour are mixed into coarse particles, and knead into a ball by hand.
10. Divide the water and oil skins into 20 grams each, and the pastry into 14 grams each. Cover with cling film and let it stand for 5 minutes for later use.
11. Take a portion of water and oil skin, flatten it, put on a portion of pastry, use a tiger's mouth to push it upwards, seal it, and knead it into a round shape.
12. Flatten with your hands.
13. Roll it into a cow tongue shape.
14. Roll it up, cover it with cling film, and let it sit for 20 minutes.
15. Roll it vertically into a slender shape and roll it up.
16. Cover with cling film and let it stand for 15 minutes.
17. Finally, press down from the middle, bring both ends together, flatten them, and roll them out into a circular shape.
18. Add 30 grams of meat filling.
19. Squeeze and seal with a tiger's mouth, wrap well, and close upwards.
20. Flatten slightly, wrap them one by one, and place them in a baking tray.
21. Place in a preheated oven at 200 degrees Celsius and bake the middle layer for 10 minutes.
22. After coloring the surface of the mooncake, flip it over.
23. Continue baking for 15 minutes before serving.